You will dip the eggplant sticks first in the whisked eggs and then coat them in the dry ingredients. (Tip: I separate my dry ingredients evenly in two separate bowls as I find one gets a little too moist). As the eggplant sticks are coated, place on the parchment paper.

Bake for approximately 20 minutes. Serve with dipping sauce. (My kidlets sometimes use a low-sugar, organic ketchup for this as a dipping sauce).